METHOD

For the Duck Confit:

1. In a small bowl, combine salt, pepper, thyme, and bay leaves. Sprinkle the mixture generously over the duck legs. Place the duck legs in a pan in one layer, cover tightly with plastic wrap and refrigerate for 24 hours. 2. The next day, heat oven to 325 degrees. Place duck legs, fat side down, in a large ovenproof skillet with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render, about 20 minutes. When there is about 1/4 inch of rendered fat in the pan flip the duck legs. Cover the pan with foil, and place it in the oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in the oven.3. Roast the legs for 2 hours, then remove the foil and continue roasting until the duck is golden brown, about 1 hour. Remove duck from fat; reserve fat for other uses.

For the Lyonnaise:

1. Put escarole in a large salad bowl. Put olive oil in a skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallots and oyster mushrooms and cook until softened. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat. 2. Meanwhile, bring a large non-stick skillet up to medium heat, add a couple numbs of butter and place the duck eggs in very gently one at a time. Reduce the heat to low and let the eggs cook to sunny side up. Cook eggs for 3 to 5 minutes. Remove each egg with a flat spatula and place on a tray to prepare for plating. 3. If necessary, gently reheat the dressing filled with delicious goodies, then pour over greens (they should wilt slightly), toss and season with salt and pepper to taste. Top each portion with a crisp duck leg and an egg.